Strawberry Pretzel Salad
 
 
Ingredients
  • 1½ cups crushed pretzels (I recommend letting a food processor do the work for you)
  • 4½ tablespoons sugar
  • ¾ cup butter, melted
  • 1 cup sugar
  • 2 (8 oz) packages ⅓ less fat cream cheese
  • 1 (8 0z) container frozen whipped topping, thawed
  • ¾ cup strawberry puree
  • sliced strawberries (as many as your heart desires)
Instructions
  1. Preheat the oven to 350 degrees. Mix together the crushed pretzels, 4½ tablespoons sugar, and melted butter. Press into the bottom of a pie dish. Bake for 10 minutes. Set aside to cool.
  2. In a medium bowl, beat the cream cheese and sugar until smooth. Stir in the whipped topping. (At this point, you're going to think to yourself, "Wow, this is a lot of whipped topping." Yes. Yes it is. But you want it all.) Spread over the cooled crust and refrigerate for at least 30 minutes.
  3. Once it has chilled, spread the strawberry puree on top. Add the sliced strawberries and, if you have the willpower, refrigerate for another 30 minutes. Otherwise, go ahead and dig in.
  4. Consume within 48 hours to ensure a crunchy crust and a non-disgusting layer of strawberries.
Recipe by the ringers at https://www.theringers.co/2012/05/strawberry-delights/